1 mango, peeled and diced
Pinch of salt
4 tbsp of corn oil
1 scotch bonnet pepper (de-seeded)
1. Saute diced fresh mango with a pinch of salt in a saucepan thinly coated in corn oil.
2. Cook on low heat for 8-10 minutes.
3. Puree mango in a blender then pass through a strainer before adding finely chopped scotch bonnet pepper and julienne of mint.
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